La Petite Café

Sour Ale with Coffee

We never pass up the opportunity to feature coffee from our Chicago friends at Dark Matter. This time, we created a sour base to complement an experimental batch of their Catuai coffee fermented with Oenococcus oneii bacteria traditionally used in red wine production.

Malt Bill: Indiana Pilsner Malt and Melanoidin Malt

Hops: Some, not a lot

Yeast: CSB House Wild Yeast

ABV: 3.5%

Serving Temperature(F): 40-45

Glassware: Tulip or snifter

Format: Draft Only

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